Chermoula Sauce Recipe

Chermoula sauce is a beautifully fragrant blend of fresh herbs, garlic, lemon, and earthy spices. It's easy to make and delicious on seafood, meat, and vegetables.

Course Condiments

Cuisine North African

Keyword Chermoula Sauce, Chermoula Sauce Recipe, Moroccan Chermoula Sauce

Prep Time 5

Cook Time 0

Servings servings

Calories 96kcal

Author Faith Gorsky

Ingredients

1 cup fresh cilantro leaves tough stems removed
1 cup fresh parsley leaves tough stems removed
4 large cloves garlic peeled
2 teaspoons cumin
1 1/2 teaspoons ground coriander
1 teaspoon smoked paprika
1 teaspoon coarse kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 tablespoon fresh lemon zest
2 teaspoons fresh lemon juice
4 tablespoons extra-virgin olive oil

US Customary - Metric

Instructions

Add all ingredients to a food processor. Pulse a few times to chop it up a bit, and then process until it’s as smooth as you like it (TIP: don’t completely puree it, leave a bit of texture).

Notes

Recipe Yield and Serving Size: This recipe makes about 3/4 cup of sauce, which is 6 (2-tablespoon) servings.
Storage: Store this sauce in an airtight container in the fridge for up to 5 days.

Nutrition